johngottshall
Well-Known Member
- Joined
- Feb 4, 2013
- Messages
- 145
- Reaction score
- 25
40 lbs of good shoulder. Just spiced and wrapped tonight. Got cherry wood and pecan standing by.
Tnoodle that looks pretty tasty. I give you five stars for that. nestar:nestar:nestar:nestar:nestar: . Got me really looking forward to this weekend.
unclevername said:Wish I had a source for cherry and pecan. Living in south Florida oak is available and in my area we have some maple but that's about it. I can buy the others at speciality shops but trying to heat my smoker with wood from those guys would require another mortgage.
unclevername said:Wish I had a source for cherry and pecan. Living in south Florida oak is available and in my area we have some maple but that's about it. I can buy the others at speciality shops but trying to heat my smoker with wood from those guys would require another mortgage.
Estrider03 said:I live in north Florida and have the same problem. It gets expensive to smoke with bought hardwood. Try finding you a citrus grower and see if he has trees that he has cleaned out. The flavor from the trees works amazing on pork!
unclevername said:Never thought about citrus, we have several groves around. I bet that would be good and uniquely Florida.
Where in North Florida? I have family around Tallahassee.
JoeyChopps said:And here she's is after 10 hours in the smoker.
Here is one from yesterday. Should be 19 butts there and 2 more in a BGE.
And here she's is after 10 hours in the smoker.
And here she's is after 10 hours in the smoker.
EHV said:First one I've done with skin on. Was outstanding. Brown sugar and paprika based rub and injected with Lawry's pineapple marinade. The brown sugar melted off so I went ahead and injected that as well with some OJ to thin it down.
I never smoked a ham by itself. Give me details, how long, what temp, do you wrap it in foil?
Enter your email address to join: